Smoked Scallop Niçoise
This vibrant dish brings together the fresh flavors of seared scallops with a colorful medley of vegetables and a creamy chive-infused yogurt dressing. The ingredients are beautifully arranged to create a visually appealing and delicious plate that is sure to impress your guests. The final touch of smoking the dish adds an element of drama and enhances the overall sensory experience. Serve this elegant meal as a delightful and sophisticated addition to your dining table.
— Constant Cookbook
Ingredients
- 4 new potatoes
- 8 cherry tomatoes
- ¼ of each of four differently coloured peppers
- 8 black pitted olives
- 8 caper berries
- 100g/3½oz green beans
- 1 tbsp rapeseed oil
- 12 scallops
- knob of butter
- 200g/7oz mixed leaf salad, including watercress
- 4 soft boiled quail
- pinch chopped chives
- 100ml/3½fl oz thick natural yoghurt
- and freshly ground saltblack pepper
Instructions
- In a warm pan, place the potato, cherry tomatoes, mixed peppers, olives, caper berries and green beans, along with some rapeseed oil.
- Heat through allowing to colour lightly, then take off the heat and keep to one side.
- In a non-stick pan fry the scallops, taking care to get a nice golden-brown colour on both sides. Drop a knob of butter into the pan just before they are cooked.
- For the dressing, combine the chives with the natural yoghurt, and season to taste
- To serve, put the salad leaves and quails eggs into into the centre of the serving plate. Arrange the beans, potatoes, olives, caper-berries, peppers and tomatoes around the plate. Put the seared scallops on top of the salad and garnish with the natural yoghurt and chive dressing.
- To smoke, place a glass dome on top of the plate, place the tube of a smoke gun inside and smoke for a few minutes.
- To serve, remove the dome in front of the guest.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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